Chicken and quinoa soup
Description
Perfect for lunch. Serve the soup hot, garnished with cheese and fresh herbs. If you can't find quinoa, you can try millet or rice instead. It's best to eat the entire soup in one day, as it tastes much better when fresh. I cut the chicken meat into large pieces rather than shredding it, so the chicken flavor is more pronounced.
Instructions
- 1
Step 1
1. In a saucepan, melt the butter, add hot sauce and apple cider vinegar, heat the mixture, then remove the saucepan from the heat.
- 2
Step 2
2. Wash and cut the chicken meat into pieces. Heat a pot with olive oil, place the meat on the heated surface and fry for a few minutes, then add 2 tablespoons of sauce to the meat.
- 3
Step 3
3. Slice the carrots into rounds, cut the celery and onion into small pieces. Add the vegetables to the meat and mix. Cover with a lid and cook for about 5 minutes.
- 4
Step 4
4. Peel and dice the potatoes, add them to the vegetables, then add dill, paprika, and garlic powder, mix again, and cook covered for 5-7 minutes.
- 5
Step 5
5. Pour the broth into the pot, add the cream or milk and the remaining prepared sauce from the skillet. Simmer, covered, for 15 minutes.
- 6
Step 6
6. Add the quinoa and cook for another 15 minutes.
- 7
Step 7
7. Season the ready soup to taste with salt, pour into bowls, and garnish each with grated cheese and herbs. Serve the soup immediately.